Potato And Poblano Gratin
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
46
Sourness
47
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3 large
Poblano Chiles (charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips)1 cup
Corn (frozen, thawed)1 cup
Half-And-Half1 tsp
SaltDirections:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray
4
Set aside
5
In a medium bowl, combine the poblano strips and corn
6
In a small bowl, mix together the half-and-half and crema
7
Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish
8
Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese
9
Repeat the layers, ending with the cheese
10
Pour the cream mixture over the potatoes
11
Place the pie dish on a baking sheet
12
Cover the dish tightly with foil
13
Bake for 30 minutes
14
Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer
15
Let stand 10 minutes before serving
16
Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag